PieLab Cookbook

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This cookbook belongs to:

PieLab Cookbook: The Dollop Report Contents 2

PIES 2 Coconut Cream Pie / 4 Chocolate Chiffon Pie / 6 Blueberry Crumb Pie / 8 Know Your Apples! / 10 Classic Apple Pie / 11 Dump Cake Pie / 12 Fig & Goat Cheese Pie / 14 Cranberry Peach Pie / 16 MamMa's Soda Cracker Pie / 18 Sweet or Savory Cobbler / 20 Spinach Feta Quiche / 22 Tomato Pie / 24 "Compost" Pie /

26

CRUSTS

27 Basic Pie Crust / 28 Wheat Germ Pie

Crust / 29 Never Fail Pie Crust / 30 Crust Additions/

The Dollop Report: Contents / 1

Coconut Cream Pie From 2010 Bake-Off Winner, Anne Honeycutt

INGREDIENTS: (9") basic pie crust, baked (pg. 27) cup sugar • 3 tablespoons cornstarch • ¼ teaspoon salt • 2 cups milk • 3 eggs, separated • 2 tablespoons butter • 1 teaspoon vanilla extract • 1 cup flaked coconut • ½ teaspoon vanilla extract • 1 - 7 oz. jar of marshmallow cream • pinch of salt •1

•¾

2 / PieLab Cookbook: The Dollop Report

INSTRUCTIONS: Combine sugar, cornstarch and salt.

Gradually stir in milk. Cook mixture over medium heat, stirring constantly, until thickened.

Beat egg yolks until thick and lemon colored. Gradually stir in ¼ of the hot mixture into yolks. Then add to the remaining hot mixture, stirring. Cook 2 minutes, stirring constantly. Remove from heat, stir in butter and vanilla and coconut.

Spoon into baked pie shell.

Meringue Beat egg whites on high until soft peaks form. Add ½ teaspoon vanilla and pinch of salt. Gradually add marshmallow cream by tablespoons, beating on high until stiff peaks form. Spread on pie, sealing to edges of crust.

Sprinkle a little coconut on top of meringue.

Bake at 350°F for 10-15 minutes. Don’t let coconut burn! *

Coconut Cream Pie / 3

Chocolate Chiffon Pie From 2010 Bake-Off Winner, Frances Bonde

INGREDIENTS: (9") basic pie crust, baked (pg. 27) cup half and half • 1 tablespoon gelatin • cup sugar • 6 oz. semisweet chocolate squares, chopped • 1 oz. unsweetened chocolate, chopped • 2 large eggs, separated • 1 teaspoon vanilla • 1½ cup whipping cream • 1 pinch salt • 1 cup whipped cream for topping • chocolate curls • 1 • 1

4 / PieLab Cookbook: The Dollop Report

INSTRUCTIONS: Place half and half in top of a double broiler, sprinkle with gelatin, and let stand 5 minutes to soften. Set over hot water and add cup of sugar, chocolate and egg yolks. Stir till dissolved. Add vanilla. Set bowl in a bowl of ice and stir until mixture reaches room temperature. Whip 1½ cup cream lightly. Set aside.

Beat egg whites and salt until soft peaks form. Add the remaining sugar and beat to blend. Fold dollop of egg whites into chocolate mixture then pour back into whites and fold gently. Fold in whipped cream and pour into baked pie shell. Chill 4 hours or overnight.

Top with 1 cup whipped cream and chocolate curls. * Chocolate ChiffonPie / 5

Blueberry Crumb Pie From Deanna Lucky

INGREDIENTS: wheat germ crust (pg. 28) cup white sugar • cup all-purpose flour • 2 teaspoons grated lemon zest • 1 tablespoon lemon juice • 5 cups fresh or frozen blueberries •1

•¾

Topping: cup packed brown sugar • ¾ cup rolled oats • ½ cup all-purpose flour • ½ teaspoon ground cinnamon • 6 tablespoons butter •

6 / PieLab Cookbook: The Dollop Report

INSTRUCTIONS: Preheat the oven to 375째F. Press the pie crust into a 9" pie pan. In a large bowl, stir together the white sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries.

Pour into the pie crust.

In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack. * Blueberry Crumb Pie / 7

Know Your Apples!

A good apple pie starts with good apples! Try mixing apple varieties in a single pie, combining tart with sweet or crisp with mealy.

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SWEET

*fuji *gala

pink lady* golden delicious*

MEALY

crispin*

cortland* mcintosh*

*empire *honeycrisp *cameo CRISP *jonagold *braeburn

jonathon* *rome rhode island greening* granny smith*

TART

If the texture is firm and the flavor is good and juicy, then it will most likely make a good pie.

Know Your Apples! / 9

Classic Apple Pie From Breanne Kostyk

INGREDIENTS: wheat germ or cheddar cheese crusts (pg. 28, 30) apples, diced • 1 tablespoon lemon juice • ¼ cup sugar • ¼ cup brown sugar • ¼ cup flour • 1 teaspoon cinnamon • ¼ teaspoon ground ginger • dash of nutmeg •2 •5

INSTRUCTIONS: Preheat oven to 375°F. In a large bowl, soak apples in lemon juice for 5 minutes. In the meantime, in a small bowl combine sugars, flour, cinnamon, ginger and nutmeg. Stir into apples and mix well. Pour into an unbaked pie crust. Cover with top crust and crimp edges. Bake for 30 minutes, then reduce temperature to 350°F and cover with foil if needed. Bake for another 20-30 minutes, until pie is slightly browned. * 10 / PieLab Cookbook: The Dollop Report

Dump Cake Pie From Robin Mooty

INGREDIENTS: wheat germ pie crust (pg. 28) stick butter, cut into pieces • 2 cups blackberries or blueberries • ¾ box of yellow or lemon cake mix • ½ cup chopped pecans or walnuts •1 •1

INSTRUCTIONS: Roll out pie crust. Layer all ingredients in crust and bake at 325°F for about 45 minutes. *

Dump Cake Pie / 11

Fig & Goat Cheese Pie From Amanda Buck

INGREDIENTS: •1

cup all-purpose flour cup sugar • 1 lemon’s zest, freshly grated • 1 stick cold butter, cut into pieces • 1 egg, beaten • 4 ounces goat cheese • Fresh brown turkey figs, stems snipped, cut in quarters • 3-5 tablespoons orange blossom honey •¼

12 / PieLab Cookbook: The Dollop Report

INSTRUCTIONS: Make the dough: Mix flour, sugar, lemon zest. Cut butter into the dry ingredients. Add the beaten egg and form mixture together into a ball. Wrap with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 375째F. On a floured surface, roll the chilled dough out to a circle.

The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan and flute edges. Crumble goat cheese and sprinkle it over the bottom of the pie crust.

Arrange the figs in concentric circles over the goat cheese and then drizzle the figs with honey. Bake about 30 minutes, or until the crust is golden brown. *

Fig & Goat Cheese Pie / 13

Cranberry Peach Pie From 2010 Bake-Off Winner, Jeanne Preston

“The peaches I used in this Cranberry Peach Pie are from my brother’s town of Clanton, Alabama, famous for their peaches.”

INGREDIENTS: (9") basic pie crusts (pg. 27) cups fresh peaches • 3 cups cranberries • 1 cup apricot or peach nectar • 1½ cup sugar • ½ teaspoon salt • 3 tablespoons cornstarch • 1 teaspoon almond extract • ¼ cup chopped, toasted almonds • 1 egg, beaten •2

• 1½

14 / PieLab Cookbook: The Dollop Report

INSTRUCTIONS: Cut up peaches and set aside, saving any juice. Combine the reserved peach juice with peach nectar and cranberries in a saucepan, and cook until skins pop.

Combine sugar, salt and cornstarch, and add to hot cranberries. Cook until mixture thickens and bubbles. Remove from heat.

Stir in peaches, almond extract, and chopped almonds. Line 9" pie dish with pastry. Pour in filling. Top with pastry, cutting slits in the top. Brush top with beaten egg and sprinkle with sugar. Bake in 400°F oven for 30 to 35 minutes. * Cranberry Peach Pie / 15

MamMa's Soda Cracker Pie From 2010 Bake-Off Winners, Leah, William, Sophia and Helen Thompson

“This recipe is from my 94-year-old grandmother, Lucy Hill Stone. The pecans in our pie came from trees that have been growing on the family land in Marion since the 1840s. My dad, William Hill, has been helping his mom out in the kitchen since age three. MamMa Lucy worked as a cook at Perry County High School for 35 years. Dad, MamMa, and my maternal grandmother all passed on their passion for baking to me at a young age. Now Dad and I are passing on the cooking bug to my daughters, Sophia and Helen. They both love the fun of measuring, mixing, and best of all, tasting!” – Leah Thompson

16 / PieLab Cookbook: The Dollop Report

INGREDIENTS: •3

egg whites teaspoon cream of tarter • 1 cup sugar • 12 saltine crackers, finely crushed • 1 cup chopped pecans • 1 teaspoon vanilla extract • unsalted butter for pie pan •½

INSTRUCTIONS: Butter a 9" pie pan well and set aside.

Preheat oven to 375˚F. Beat egg whites and cream of tarter together until foamy. Add sugar gradually, beating after each addition, to soft peak stage. Fold in cracker crumbs, pecans and vanilla with a spatula. Pour into prepared pan and bake for 20-30 minutes until lightly browned. Cool before serving. *

MamMa's Soda Cracker Pie / 17

Sweet or Savory Cobbler From Breanne Kostyk

INGREDIENTS: Crust: • 1½ sticks butter • cup milk • 1½ cups self-rising flour Sweet Cobbler: cup sugar • 2 cups fresh or frozen fruit • ½ teaspoon cinnamon •1

Savory Cobbler: cup chopped bacon or sausage • 1 cup diced tomatoes • 1 cup cheddar cheese • 4 eggs •1

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INSTRUCTIONS: Melt ¼ cup butter in a pie pan and set aside.

For sweet cobbler, heat fruit in a saucepan with 1 cup sugar until syrup forms. Then separate syrup from fruit with a strainer.

For savory cobbler, cook bacon or sausage in a skillet.

Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl.

Knead on floured surface. Roll out into long rectangle, ¼" thick.

For sweet cobbler, spread fruit onto dough, sprinkle 1/2 teaspoon cinnamon. Roll up jelly-style. Cut into thick slices, place in pan of melted butter. Add fruit syrup.

For savory cobbler, spread sausage or bacon on dough. Add tomatoes and cheese. Roll up, cut into slices and place in pan of melted butter. Beat 4 eggs and pour over slices in pan.

Bake at 350°F for 50-60 minutes. * Sweet or Savory Cobbler / 19

Spinach Feta Quiche From Deborah Callia

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INGREDIENTS: wheat germ crust (pg. 28) small onion, chopped • dash of garlic salt • salt to taste • 1 cup fresh spinach, chopped • 3 eggs • ½ cup heavy cream • ¾ cup Swiss cheese, shredded • ½ cup feta cheese • ¼ cup walnuts, chopped •1

•½

INSTRUCTIONS: Mold pie crust into pan. Cover it with plastic wrap and place in refrigerator until ready to use. Over medium-high heat, lightly brown chopped onions using a drizzle of olive oil. Add a couple of dashes of garlic salt, a little salt to taste, then chopped spinach. Cook for 2-3 minutes and then turn off stove to let cool.

In a medium bowl, whip eggs, heavy cream, swiss and feta cheese. Once spinach and onions are lightly cooled, mix into egg cream mixture, then add walnuts. Pour quiche filling into pan. Bake at 375°F for 40-45 minutes. * Spinach Feta Quiche / 21

Tomato Pie From 2010 Bake-Off Winner, JoAnn Thomas

INGREDIENTS: (9") basic or rosemary pie crust (pg. 27, 30) cups chopped tomatoes • 1 large chopped onion • 2 tablespoon all purpose flour • 1 cup mozzarella cheese • 1 cup cheddar cheese • 1 cup mayonnaise • fresh chopped basil •1 •2

INSTRUCTIONS: Bake prepared pie shell, but not quite fully done.

Sauté chopped tomatoes and onions. Stir in flour to thicken. Place mixture into pie shell. Mix mozzarella and cheddar with mayo and cover the tomato mixture. Top with freshly chopped basil. Bake at 350°F for 20-30 minutes.

22 / PieLab Cookbook: The Dollop Report

Recipe note: Another variation is to add 1 cup grated Parmesan and Swiss cheeses, instead of mozzarella and cheddar cheeses.

This is wonderful as a side dish with a salad and grilled chicken, with scrambled eggs at breakfast, or as a main dish when you add shrimp or crab meat. *

Tomato Pie / 23

“Compost” Pie From Robin Mooty

24 / PieLab Cookbook: The Dollop Report

INGREDIENTS: rosemary pie crusts (pg. 30) - 8 oz. block cream cheese • 2 big handfuls fresh basil • ¼ cup olive oil • salt to taste • 4-5 garlic cloves • 2 cups sliced zucchini and squash • 1 cup mayonnaise • ¾ cup mozzarella • ¼ cup parmesan • 1 large tomato •2 •1

INSTRUCTIONS: Make and roll out pie shell. Mix a block of cream cheese with basil, olive oil, salt, and garlic. In another bowl, mix mayonnaise with cheeses. Spread 1/2 of basil mixture in an even layer on the bottom of the pie crust.

Then add a layer of the sliced zucchini and squash, a layer of the mayo mixture, another layer of squash and zucchini, another layer of basil mixture, a layer of sliced tomatoes, then a layer of cheeses on top. Finally, add the top crust. Bake at 375°F for about 50 minutes and enjoy. * "Compost" Pie / 25

It’s all about the crust. Really.

Basic Pie Crust From Deanna Lucky

INGREDIENTS: • 2½

cups of flour tablespoon sugar • 1 teaspoon salt • 2 sticks of unsalted butter, very cold • 1 cup of ice water •1

INSTRUCTIONS: Mix flour, sugar, and salt. Cut the butter into cubes and use a pastry mixer or a fork to mash into the dry ingredients. Try substituting ½ of the water required with vodka (it evaporates and makes it flaky).

Then pour the water in slowly, until the crust reaches a firm consistency. Once the crust is mixed and kneaded, shape into a ball and put in the fridge for a few hours.

Roll out the crust on a heavily floured surface. *

Basic Pie Crust / 27

Wheat Germ Crust From Edith Pierson & Rosanna Dixon

INGREDIENTS: •3

cups flour 6 tablespoons of flour with toasted wheat germ (easiest way is to measure it into measuring cup before you measure last cup of flour) • 1½ teaspoons salt • 1 cup + 3 tablespoons salted butter • 4 tablespoons water (plus or minus a tablespoon or 2, due to the fact that moisture in flour varies) • Replace

INSTRUCTIONS: Mix flour, wheat germ and salt. Cut chilled butter into flour and mix with pastry cutter or 2 knives to yield a mixture reminiscent of peas and sand. Chill until butter is hardened again. Mix in water one tablespoon at a time. If too much water has been added, it can be mitigated when rolling, as the dough will just absorb more flour. Return half of the mixture to fridge to keep cool while rolling the first crust. Keep surface floured during the rolling process, and avoid working on a surface that is unnecessarily warm.

Makes 2- 9" crusts. * 28 / PieLab Cookbook: The Dollop Report

Never Fail Pie Crust From 2010 Bake-Off Winner, Anne Honeycutt

INGREDIENTS: •1

cup pure lard cup boiling water • 1 teaspoon salt • 3 cups plain flour •½

INSTRUCTIONS: Pour boiling water over lard and stir until creamy.

Add salt and flour. Mix until just incorporated. Chill overnight before using, wrapped in saran wrap.

Makes 3 or 4 crusts. Bake at 450°F for 8 or 9 minutes until golden brown. *

Basic Pie Crust / Never Fail Pie Crust / 29

Crust Additions To flavor your crust, consider adding one of the following to a recipe for a one-crust pie. Double the amount for a two-crust pie.

•3

tablespoons wheat germ tablespoons chopped nuts • 1 teaspoon cinnamon • 1½ teaspoon shredded lemon or orange peel • ½ cup shredded cheese • 1 tablespoons toasted sesame seed • 1 tablespoons poppy seed • 1 tablespoons rosemary • try other herbs and spices! * •2

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Crust Additions / 31

PieLab Cookbook: The Dollop Report BY: HERO'S PIELAB 1317 Main Street Greensboro, AL 36744 (334)-624-3899 www.pielab.org THANK YOU TO: of Hale County • Project M Designers • Pinball Publishing (donated printing) • PieLab's 2010 Bake-Off Contestants • PieLab's 2010 Bake-Off Judges: Leila Howard, Anne Langford, Charles Smith, Mary Swanzy and Mary Taylor • Elliot Knight (cookbook photographer) • Amanda Buck (cookbook designer) • Residents

32 / PieLab Cookbook: The Dollop Report ©2011

HERO'S PIELAB Greensboro, AL WWW.PIELAB.ORG